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How to make bread Besan toast recipe. Made with chickpea flour batter. We call this as eggless savory french toast. Serve as a snack or breakfast.

Bread besan toast is an extremely easy and quick breakfast recipe that can be put together in 15-20 minutes. Perfect for busy mornings or for a lazy Sunday breakfast. I send this for school snack box too. This recipe is simple where Bread is dipped in chickpea batter and toasted on a griddle. We call this as eggless savory french toast. Serve as a snack or breakfast. Here is how to do it.

Sift a cup of besan (chickpea flour) to remove lumps. Add in the salt, turmeric and cumin seeds. I also add in a pinch of hing (asafoetida). Hing is optional. I add hing as it helps in digestion. Add 3/4 cup of water and make a batter. Set aside.

Chop the onion, green chillies and coriander leaves (cilantro) very very finely. Mince the garlic cloves. Add in these ingredients to the batter and mix well. Add water little by little, a tablespoon at a time if necessary. It should be a thick batter.

Heat a griddle until hot. Dip the bread in the batter and use your hands to spread the batter evenly on the bread. Turn the bread and make sure the batter has adhered to all over the slice of bread. Toast the bread both sides, on a low flame until brown and crisp and toasted.

Toasting on low flame is essential so it browns evenly. The chickpea batter might burn if cooked on a very high flame. So take time to toast the bread.

Bread Besan toast. This recipe is simple where Bread is dipped in chickpea batter and toasted on a griddle.

Author: Kannamma - Suguna Vinodh

Recipe type: Breakfast

Cuisine: Indian

Serves: 2 people

Ingredients

1 cup Besan (chickpea flour)

½ teaspoon cumin seeds

½ teaspoon turmeric

½ teaspoon salt

a big pinch of hing - asafoetida (optional)

¾ cup water

1 onion, finely chopped

6-8 sprigs coriander leaves (cilantro), finely chopped

2 green chillies, finely chopped

5 cloves garlic, minced

5-6 slices bread

Instructions

Sift a cup of besan (chickpea flour) to remove lumps. Add in the salt, turmeric and cumin seeds. I also add in a pinch of hing (asafoetida). Hing is optional. I add hing as it helps in digestion. Add ¾ cup of water and make a batter. Set aside.

Chop the onion, green chillies and coriander leaves (cilantro) very very finely. Mince the garlic cloves. Add in these ingredients to the batter and mix well. Add water little by little, a tablespoon at a time if necessary. It should be a thick batter.

Heat a griddle until hot. Dip the bread in the batter and use your hands to spread the batter evenly on the bread. Turn the bread and make sure the batter has adhered to all over the slice of bread. Toast the bread both sides, on a low flame until brown and crisp and toasted. Serve hot.

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....